More Comfort Food: Meatloaf Recipes

Nancy’s Ketchup-Topped Meatloaf


1 ½ lbs ground beef

¼ cup 2% or whole milk

½ cup fine dry bread crumbs

1 packet dry onion soup mix

1 TBLS Worcestershire sauce

1 medium egg

Ketchup


Pre-heat oven to 350 degrees. In a large bowl, gently combine beef with bread crumbs, milk, soup mix, Worcestershire sauce and egg. Form into a loaf and place in a greased loaf pan. Top with any desired amount of ketchup. Bake for 45 to 50 minutes. Serves 4.



June’s Celery Soup Meatloaf


1 ½ lbs ground beef

1 medium egg

2 to 3 slices white bread, crumbled

1 TBLS onion powder

1 can condensed cream of celery soup, divided



Pre-heat oven to 350 degrees. In a bowl, gently combine meat with egg, bread and onion powder. Spread a thin layer of soup in the bottom of a greased loaf pan. Add a layer of meat mixture (about 1/3) on top. Spread that with another layer of soup and add another layer of meatloaf. Repeat once more layer. Top with remaining soup. Bake for 45 to 50 minutes. Serves 4


June’s Meatloaf w/ Piquant Sauce

1 ½ lbs. ground beef

1 cup white bread, torn into very small pieces

1 cup whole milk

2 medium eggs, beaten

½ TBLS onion powder

1 tsp salt

1/8 tsp black pepper

½ tsp ground sage


Pre-heat oven to 350 degrees. In a large bowl, soak bread in milk. Add eggs and seasonings, blending well. Gently blend in ground beef, until thoroughly mixed together. Form into loaf and place in a greased loaf pan. Pre-pare sauce as directed below, and spread on top of meatloaf. Bake for 45 to 50 minutes. Serves 4.


*Mom’s Meatloaf Piquant Sauce


3 TBLS brown sugar

¼ cup ketchup

1 tsp dry mustard


In a small bowl, combine all ingredients until well blended. (Also good over grilled or broiled hamburgers.)


Pizza-flavored Meatloaf Pie


1 ½ lbs ground veal

2 tsp onion powder

½ tsp garlic powder

1 cup tomato sauce

1 TBLS oregano

1 tsp salt

1/3 tsp black pepper

2 to 3 green pepper rings

½ small yellow onion, sliced

3 oz mozzarella cheese, shredded


Pre-heat oven to 425 degrees. In a bowl, gently mix together meat, garlic powder, onion powder, salt and pepper. Press meat into the bottom and sides of a greased pie plate. Bake for 15 minutes. Meanwhile, in a separate bowl, mix oregano with tomato sauce. Lay pepper rings on top of meat. Add a layer of sliced onions. Pour sauce over meat and sprinkle top with cheese. Continue baking for 20 to 25 minutes longer.

Dusty's Diner Hamburger recipes & sauces

SPECIALTY HAMBURGER SAUCES:

Nancy's Big Burger Sauce:

1/4 salad dressing (such as Miracle Whip)
1/4 cup Hellman's (or your favorite brand) mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet pickle relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon granulated sugar
1/4 teaspoon bottled hot sauce (strictly optional)
1 teaspoon onion powder or very finely minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix all ingredients in a bowl, until very well blended, chill, covered, at least one hour, before serving, to allow flavors to blend.

Serve this sauce with a freshly cooked hamburger, with shredded lettuce, slice of yellow cheese, and fresh finely chopped onion, on a seasme seed or plain hamburger bun.

NOTE: An easier and faster way to make a sauce fairly simailar to the one above:


2 Tablespoons sweet pickle relish
1/4 cup mayonnaise
2 Tablespoons ketchup
2 teaspoons water

Blend together, and serve.


Nancy's Sweet 'N Easy Red Chili Sauce

1/2 cup tomato ketchup
3 heaping tablespoons sweet pickle relish

In a bowl, combine all ingredients. Cover and chill at least 30 minutes to let flavors blend. Top burgers, fried frish, steak or hot dogs with sauce.


Nancy's Mid-City Burger Sauce

1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
1/2 Tablespoon finely minced yellow onion
1/4 teaspoon black pepper
1/8 tsp salt

In a bowl, blend all ingredients together.

Serve a generous sauce on a freshly grilled or fried burger, cooked to your liking. Additionally, if desired, garnish with two slices freshly cooked crisp bacon, and a heap of sliced grilled (browned) onions on a toasted hamburger bun or crusty roll.


Nancy's Original Saratoga Burger Sauce

1 cup Mayonnaise
1/4 cup A-1 or HP steak sauce
1 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon horseradish
1/4 teaspoon black pepper
1/8 teaspoon salt

In a bowl, blend all ingredients together. Cover and chill for 30 to 60 minutes to allow flavors to blend.

Grill or fry burgers to desired doneness. Serve with sauce, and garnished with green lettuce leaves, cored sliced tomato and two fresh thin to medium slices of Bermuda or Spannish onion. Serve on crusty rolls or toasted hamburger buns.

HAMBURGER RECIPES:


Dusty's Diner Burger


4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.


In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.



Nancy’s Tri-City Burger


1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)


In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.